Chile Con Carne Rojo, Sonoran Style

Jun 05, 2023June 5, 20230 16
Chile Con Carne Rojo, Sonoran Style - A Spicy Mexican Delight to Warm Your Soul
in Main

Prep

30 min

Cook

180 min

Ready In

210 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 lbs beef roast ( I find it 's usually cheaper to buy a roast and cut it up myself ) or 6 lbs stewing beef ( I find it 's usually cheaper to buy a roast and cut it up myself )
16 ounces red chili paste ( sold in Arizona by Santa Cruz Chile , or you can make your own like this one Hatch Red Chili Sauce )
4 -6 bay leaves
1 medium onion , chopped
ground pepper
1 cup flour
1 cup shortening
1/4 teaspoon garlic powder ( or fresh minced garlic , to taste )
1 -2 teaspoon dried oregano ( to taste )
1/4 - 1/2 teaspoon ground cumin

Nutrision Information

Servings Per Recipe
8
Calories
624
Sugar
2g
Fat
47g
Chile Con Carne Rojo, Sonoran Style is a classic Mexican dish that originated in the northern state of Sonora. It is a stew made with beef and red chili sauce, which gives it a rich, spicy flavor. This dish is perfect for cold winter nights when you crave something hearty and warming. It is best served with rice or tortillas, and topped with a thick gravy made from the juices of the cooked beef. If you love spicy food and want to try something new, this dish is a must-try!

Instructions

1.Preheat your oven to 325°F.
2.Cut the beef into small cubes and set aside.
3.In a pot, heat the red chili paste until it starts to sizzle. Add the chopped onion, bay leaves, ground pepper, garlic powder, oregano and cumin. Mix well.
4.Turn off the heat and carefully add the beef cubes to the pot. Mix well to coat the beef with the chili sauce.
5.Transfer the mixture to a large baking dish, cover with foil and bake for 2-3 hours or until the meat is tender.
6.In a separate pan, make the roux by melting the shortening and whisking in the flour. Cook for 2-3 minutes or until it turns a light brown color.
7.Remove the pan from the heat and slowly pour in the juices from the baked beef, whisking continuously to avoid lumps.
8.Return the pan to low heat and cook for an additional 5-10 minutes or until the gravy thickens.
9.Serve the Chile Con Carne Rojo with rice or tortillas, topped with the gravy and garnished with chopped cilantro if desired.

PROS

The Chile Con Carne Rojo is a hearty and satisfying meal that is perfect for cold winter nights.
It is packed with protein and vitamins, thanks to the beef and the chili peppers.

It is a great way to spice up your dinner routine and try something new.

CONS

This dish is quite spicy, so it may not be suitable for those who cannot tolerate heat.

Additionally, it takes a few hours to cook properly, so it requires some advanced planning.

HEALTH & BENEFITS

The chili peppers used in this recipe are packed with capsaicin, which has been linked to numerous health benefits.
It can help improve digestion, reduce inflammation and relieve pain.
Furthermore, beef is a great source of protein, iron and B vitamins, all of which are essential for a healthy diet.

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